Roastedredpepperandcarrothummus Recipes

Steps:

• In an electric food processor, combine garlic, garbanzo beans, tahini, and lemon juice. Process until the mixture is smooth. Add roasted peppers and basil; process until the peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl, cover and chill until you are ready to serve.

Steps:

• In a food processor, combine the chickpeas, roasted red peppers, tahini, garlic, lemon juice and 1 teaspoon salt. Pulse a few times to chop up the chickpeas. With the motor running, pour in the olive oil and process until a smooth paste forms. Transfer to a serving bowl and serve with pita chips, celery sticks, carrots sticks and radishes.

Steps:

• Place the carrots in a medium-sized saucepan and cover with water. Bring to a boil over medium-high heat. Reduce heat and simmer until tender, about 10 minutes. Drain well.
• Place the carrots in a food processor with the roasted red peppers. Process until smooth, stopping to scrape down the sides of the bowl. Add the butter or yogurt, mace and salt. Process until well combined. Divide among 4 plates and serve immediately.

Steps:

• In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)
• Sprinkle the hummus with the chopped parsley before serving.

Steps:

• Place the couscous in a large bowl.
• Bring 2 cups of lightly salted water to a boil.
• Pour the water over couscous and cover with plastic wrap.
• Let sit for 10 min.
• Uncover and fluff with a fork.
• Meanwhile heat the oil in a skillet over medium heat.
• Add the onion and zucchini and cook until lightly browned.(about 5 min)
• Add the zucchini and onion, along with the remaining ingredients to the couscous and mix well.
• Season with aditional salt and freshly ground pepper if desired.

Steps:

• Preheat oven to 425 degrees. On a rimmed baking sheet, drizzle peppers and carrots with olive oil and season with salt and pepper. Roast, flipping once, until golden brown and tender, about 20 minutes.
• Arrange roasted carrots and peppers with the citrus on a platter. Top with crumbled goat cheese and hazelnuts. Whisk vinegar and remaining 2 tablespoons oil; season with salt and pepper. Drizzle over vegetables.

Steps:

• Preheat oven to 450 degrees. Place peppers, cut side up, on a rimmed baking sheet. Drizzle with olive oil. Divide garlic among peppers. Sprinkle with oregano and season with salt and pepper. Roast until flesh is tender and skin is blistered in spots, 35 minutes. Transfer peppers to a platter and top with a small handful torn basil leaves.

Steps:

• Preheat the oven to 425ºF. Line a baking sheet with foil. Place the peppers on the foil and bake in the oven for 30 to 40 minutes, using tongs to turn the peppers every 10 minutes. The peppers are done when their skin is brown and puffed. It won't be black the way it is when you grill them.
• Transfer the peppers to a bowl. Cover the bowl with a plate or with plastic, and let sit for 30 minutes, until cool.
• Carefully remove the skins, then, holding the peppers over the bowl so no juice escapes, separate into halves or quarters and remove the stems, seeds and membranes Cut into strips if desired, and place in another bowl. Strain in the juice. If storing for more than a day, toss with 2 tablespoons extra virgin olive oil. Refrigerate until ready to use. If you wish, toss with the optional ingredients shortly before serving.
• Using a Burner: Light a gas burner and place the pepper directly over the flame. As soon as one section has blackened, turn the pepper, using tongs, to expose another section to the flame. Continue to turn until the entire pepper is blackened. Place in a plastic bag and seal, or place in a bowl and cover tightly. Allow to sit until cool, then remove the charred skin. You may need to run the pepper briefly under the faucet to rinse off the final bits of charred skin. If so, pat dry with paper towels. Cut the pepper in half, holding it over a bowl, remove the seeds and membranes, and store as instructed above.
• Using the broiler: Preheat the broiler. Cover a baking sheet with foil. Place the baking sheet under the broiler at the highest setting. Turn the peppers every 3 minutes or so, until uniformly charred. Proceed as above. Using a grill: Place on a grill directly over hot coals and turn as each side becomes charred and blackened. When the entire pepper is charred, remove from the grill and proceed as above.

Steps:

• Add baby carrots to food processor and pulse to mince well.
• Add remaining ingredients, except water.
• Process until all vegetables and beans are well blended and creamy. Process less time for a chunkier hummus.
• Add up to a 1/4 cup water, as needed, to create the desired consistency.
• NOTE: The carrots contain a lot of water. The hummus will not dry out as much as hummus usually does when stored. This will keep for about a week in the fridge. I haven't yet tried freezing this recipe.
• VARIATION: Add some dried dill weed, fresh thyme or basil, or another favorite herb. Cayenne pepper, jalapenos, chilis, or tabasco sauce can be added for a spicy version.
• Makes about 3 cups. Six 1/2 cup servings.